2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ cup chives, the remaining ½ teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

3. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.

2. While the fries cook, prepare the gravy: Heat the oil in a large, deep-sided saute pan. Add the onions and cook 5 minutes, or until they begin to brown. Add the mushrooms and cook for 3 minutes, or until they soften. Add the garlic and peppercorns; cook 1 minute.

3. Deglaze the pan with red wine, scraping up any browned bits that are stuck to the bottom of the pan. Add the vegetable stock and sage. Simmer over low heat for 10 minutes. Whisk together the flour and water in a small dish. Whisk the flour mixture into the gravy. Simmer another 5 minutes. Strain the gravy through a mesh strainer to separate out the solids.Return the gravy to the pan and whisk in the butter. Add the fries to a bowl or serving dish. Toss with cheese curds. Pour gravy over top. If desired, top with some of the mushrooms and onions that were strained from the gravy.

1. Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish.

2. Add chives and egg and mix to combine. Add flour and milk to make a caky batter.

3. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time.

4. Flatten a little so the fritter is flat not round.

5. Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!

1. There are many variations on how to hard boil eggs, but this seems to work for me: Bring a large pot of water to a boil, lower a dozen eggs into the boiling water, return to a boil, lower heat to a simmer, and cover for 12-15 minutes depending on size of eggs. Rinse under cold water and allow to cool before peeling. Remember, older eggs peel easier than fresh eggs!

2. Quarter the eggs and pulse in a food processor 8-12 times.

3. Add remaining ingredients to food processor and pulse another 3-6 times or until it’s nicely blended.

3. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple.

4. Add the remaining cheddar on top of the apple slices, making sure to get to the edges.

5. Butter the other slice of bread and place on top of the cheese, butter-side facing out.

6. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it.

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad

1. Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

2. Add the kale, optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing:

1. Combine all the ingredients EXCEPT the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.

1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. Cover the skillet and set aside.

2. In the meantime, bring a large pot of water to boil, add pasta. Cook pasta according to package instructions (in my case, I cooked Tinkyada Brown Rice Fettuccine pasta like I would cook a regular pasta - by boiling it for about 8-10 minutes until the pasta achieved the right consistency).

3. As you cook pasta in boiling water, blanch the broccoli by dipping the broccoli head into pasta boiling water for 30 seconds, then draining it. The broccoli head will turn bright green color! Cut the broccoli head into flowerets and small bite-size pieces. Add broccoli pieces to the skillet with mushrooms.

5. Add 2 tablespoons tamari sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 cup reserved pasta water to the skillet with mushrooms and broccoli, on medium heat. Stir to combine, to make sure the sauce coats the vegetables. Taste and add another tablespoon of honey and another teaspoon of sesame oil, if desired. On medium heat, add pasta to the skillet, mix well until the sauce coats the pasta, taste and season with salt, if desired. Keep in mind, that tamari sauce is not as salty as regular soy sauce, so you might have to add salt to your pasta. If you're using regular soy sauce, you will likely not need to salt your dish.

6. To serve, top each pasta serving with some whole cashew nuts and some finely crushed ones (use knife to crush them into smaller pieces).

1. Preheat oven to 400 degrees F. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.

2. Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.

3. In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty). Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat. Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce. (I ended using 1/2 cup of pasta water).

1. Preheat oven to 350 degrees F. Make sure your oven rack is in the middle-lower position. Place a baking sheet on the rack. Butter the bottom and sides of a 9-inch glass pie plate and set aside.

2. Gently pull the grapes off their stems and place them in a large measuring cup. Once you have three cups, cover the grapes with cold water and swish around to gently clean the grapes. Drain off the water. Pour the grapes into the prepared pie pan.

3. In a blender, combine the eggs (without their shells, obviously :)), the flour, sugar, salt, vanilla and cream. Blend until smooth. Alternatively, you can whisk the eggs, sugar and flour until smooth, then add the salt, vanilla and cream and whisk until smooth.

4. Pour the batter over the grapes in the pie plate. Place the filled pie plate in the oven on the preheated baking sheet. Bake for 1 hour, rotating the pan about half-way through baking. Clafouti is done when it is puffed and golden around the egdes and the centre only jiggles very slightly. Let cool for at least 20 minutes before serving.

1. If you are using the dates, blend them with the milk and water until smooth.

2. Simmer the milk and water very gently with the spices for five minutes. A gentle sustained heat, along with the piperine in the pepper and the fat in the milk, helps to activate the main phytochemical, curcumin, in the turmeric.

3. Add the oats and hemp seeds and stir occasionally until thickened to your liking – I do so for about five minutes.

4. Sweeten to taste if necessary, and serve topped with toasted nuts, bee pollen and the spiralized carrot.

1. Heat the oil in a large Dutch oven or other soup pot over medium heat. Add the onion and cook until softened, 5 to 6 minutes. Stir in the ginger, garlic, and turmeric and cook for another minute until fragrant. Add the carrots and broth. Bring to a boil then reduce to a simmer and cover the pot. Cook until carrots are tender, about 25 minutes. Stir in the orange juice, salt and pepper.

2. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can puree the soup in a blender. To serve, ladle the soup into four bowls and top each with garnishes like Greek yogurt, cilantro, and sunflower seeds.

2. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.

4. Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

1. Place ginger, chili peppers, sugar, fish sauce and 1 tbsp sea salt into a food processor. Process until you form a smooth paste.

2. Place chopped cabbage into a large mixing bowl, sprinkle with remaining sea salt and cover with warm (not hot) water. Stir until sea salt dissolves and allow the cabbage to sit for twenty to thirty minutes. Drain the cabbage and pat it dry.

3. Place the cabbage, carrots, radish and garlic in a large mixing bowl. Spoon in the chili and ginger paste you prepared in step #1 and toss to coat.

4. Transfer the mixture, cup by cup, into a gallon-sized vegetable fermenter or fermentation crock ( available†here†) and pound down with a wooden spoon until the vegetables release their juice. Continue layering and pounding until all the vegetables have been transferred to the crock. Pound again until the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.

5. Weight the vegetables down with your crock's weight or a small sterilized stone, cover and ferment at room temperature for at least one week before trying the kimchi. If you prefer a sourer flavor, ferment longer. Transfer to the refrigerator when the kimchi has reached the desired level of sourness where it will keep for at least six months.

1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.

3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

1.In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add Urfa chilies, oregano (if using), onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer. Remove half of mixture and reserve.

2. Add tofu and season with salt and pepper. Cook, folding gently, until tofu is heated through and broken into large curds. Gently fold in reserved vegetable mixture. Sprinkle with chopped parsley and serve with bread.

3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and ⅔ cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

1. To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.

2. Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.

3. To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools. Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Dig in!

3. In a medium sized bowl sift together 1 cup all-purpose flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR.

4. In a large saucepan , combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR *Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup of sugar here. Also, the order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!